Charred sprouts vegan pad Thai

Get in the festive spirit with this comforting dish

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 minute meal


2tbsp vegetable oil

1 head of pak choi, leaves quartered

3 spring onions, thinly sliced on the diagonal

250g udon noodles

Charred sprouts:

4tbsp extra virgin olive oil

500g brussels sprouts, trimmed, halved and charred

1 lemon, zest and juice of


2tbsp low sodium soy sauce

2 limes, zest and juice of

2tsp equivalent sugar substitute

2tbsp smooth peanut butter


Chopped roasted hazelnuts, sprinkle of

Chilli flakes, sprinkle of


Make the charred sprouts. Bring a pan of water to the boil, add a few pinches of salt and the sprouts and cook for 5 minutes. Drain and leave to cool before slicing in half. Heat 3tbsp of olive oil in a large ovenproof frying pan or skillet over medium heat then add the sprouts cut-side down. Leave to cook untouched (else they won’t char) for 10 minutes. Add another 1tbsp of olive oil and the zest and juice of a lemon and cook for a few more minutes. Transfer to a low oven.

Mix the sauce in a bowl and set aside.

Cook the noodles and set aside.

Heat the vegetable oil in a wok then add the pak choi, spring onions and three quarters of the sprouts and fry for 2 minutes then add the noodles and fry for a minute more. Pour over the sauce and toss well to coat. Cook for a further minute or until everything has warmed through.

Portion into serving bowls and top with the remaining sprouts, chopped hazelnuts and chilli flakes

Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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